Hi guys! It’s Gab from Artful Desperado with a super fun summer recipe that can be made for a picnic or at home for movie night (or a Stranger Things binge night, am I right!?).

I’ve been obsessed with grilled pizzas lately, mostly because they’re quite easy to make and taste damn good. I also love how you can customize them and make them your own; thin crunchy crust, thick and hearty, loaded with toppings or with one main star ingredient – it all works with this recipe!

Now, obviously you would need a BBQ to make these pizzas, but, you could also use a grill pan at home to have sort of the same effect. Oh and forget about making a perfect circle, it’s all about having a rustic look, that’s the beauty of it!

For this recipe I’m sharing I decided to go simple yet full of flavor. I skipped the traditional tomato sauce and cheese, but you can obviously add those if you want. Trust me though, the creamy cashews add a delicious “creamy” flavor sans the lactose.

Right now we are coming to the peak, actually, near the end, of tomato season, which is why I decided to load mine with these beautiful red gems. As mentioned though, you can buy any kind of veggie in season and mix and match with other proteins as you like. Another personal fave is garlic tomato sauce, salami, and jalapeños. Mmmmh… drool worthy!

Ok. Let’s fire up the grill and make a few!

west elm - Grilled Pizza Recipe by Gabriel Cabrera

Tomato, cashew, and oregano grilled pizzas
Makes 4 personal pizzas (about 6 inch each)

*Note: you can buy store-bought pizza dough and that’s totally fine (saves you time!).

For the dough:

    1 ½ cups lukewarm water (avoid cold or super hot water)
    Pinch of sugar
    2 teaspoons instant yeast (or active dry)
    4 tablespoons extra virgin olive oil (you can use one that’s infused to add extra flavour to the dough)
    4 ½ cups all-purpose flour
    1 teaspoon kosher salt

Pizza topping:

    1 cup cashews
    ¼ cup fresh oregano
    4 garlic cloves
    ¼ cup extra virgin olive oil
    ¼ teaspoon ground cayenne pepper
    1 teaspoon salt
    1 lemon juiced + zest
    1lb approximately of tomatoes (amount depends on how much you like them! I used a ton) sliced.

west elm - Grilled Pizza Recipe by Gabriel Cabrera

1. Place the water sugar and yeast in a standup mixer with the dough attachment or simply mix them in a bowl. Let them stand for a minute and stir until yeast dissolves completely. Add the olive oil and mix. Slowly start adding the flour and mix until dough starts to form. Work the dough for about 8 minutes until it’s elastic and holds its shape. If it’s too sticky, add more flour.

2. Form 4 small dough balls, place them on a tray and cover with a clean cloth. Let them rest for about 2 hours so they rise. After this is done, work the dough again for about 3 minutes and you’re good to go.

3. Fire up the grill! While the grill is heating up, start to shape the dough balls into discs or whatever pizza shape you want. Brush the dough with olive oil and place on the hot grill for about 2 minutes until half cooked, flip it and cook for 1 minute. Remove from heat and repeat the process with the other dough balls.

west elm - Grilled Pizza Recipe by Gabriel Cabrera

4. Time to get your toppings on! Grab a food processor and place all the topping ingredients except for the tomatoes. Pulse until cashews are broken up in small pieces, don’t go overboard though, you don’t want to make nut butter. Grab one of the pizzas, and sprinkle a generous amount of the cashew and oregano mix (that’s your base). Now add the sliced tomatoes, season with salt and pepper and an extra drizzle of olive oil and repeat the process with the other pizzas.

5. Bring back the pizzas to the grill (but this time make sure the grill is on low heat) and cook for about 3-5 minutes until tomatoes are warm and juicy and cashew mix has browned a bit. Remove from the grill, cut, and eat right away!

west elm - Grilled Pizza Recipe by Gabriel Cabrera

Dough tips:

If the dough is sticky it’ll be hard to put on the grill. Make sure to add extra flour so that it’s easy to manage.

Play with the thickness of the crust. A thicker crust will yield a crunchy on the outside, chewy on the inside product, a thin crust will be crunchier but don’t go too thin or it’ll burn before the toppings are cooked

The more you work the dough the more elastic it will get, meaning, it’ll hold all the toppings better (and it won’t droop through the grill).

See, that wasn’t too bad! Now go get your grill on and you’ll thank me later.

Until next time! Gab.

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